Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb beef sirloin, thinly sliced; 2 cups broccoli florets; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp brown sugar; 1 tsp sesame oil; 2 tsp cornstarch; 2 tbsp vegetable oil; 1/4 cup water; Sesame seeds and chopped green onion (optional for garnish)

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Chinese beef and broccoli always takes me back to my college days when I was learning how to cook on a tight budget and I needed something fast filling and flavorful. One evening I decided to try making it myself because I couldn’t keep splurging on takeout and surprisingly it turned out even better than the version from my favorite local spot.

Since then I’ve been refining it and now it’s one of those recipes I return to when I need something reliable and comforting. The tender beef the crisp broccoli and that glossy savory sauce come together so quickly and I always feel a little proud serving it up whether it’s a weeknight dinner or a casual get-together with friends.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Beef sirloin – Thinly sliced for quick cooking and tenderness.
Broccoli florets – Adds freshness crunch and a vibrant green color.
Garlic – Adds a rich aromatic base to the sauce.
Ginger – Gives warmth and a slight spicy zing.
Soy sauce – The salty umami-rich foundation of the stir-fry sauce.
Oyster sauce – Adds depth and slight sweetness to balance the flavors.
Cornstarch – Helps thicken the sauce and gives the beef a silky coating.
Brown sugar – Adds just a hint of sweetness to round out the sauce.
Sesame oil – Infuses the dish with a nutty aroma and richness.
Vegetable oil – Perfect for high-heat stir-frying.

Tools You’ll Need

Wok or large skillet – Ideal for even high-heat stir-frying and fast cooking.
Sharp knife and cutting board – To slice the beef and broccoli evenly.
Mixing bowls – To marinate the beef and prepare your sauce.
Tongs or spatula – Helps toss the ingredients quickly and evenly.
Measuring cups/spoons – For portioning out sauces and cornstarch precisely.

Instructions

Step 1:

I begin by slicing the beef thinly against the grain and then I toss it in a bowl with soy sauce a touch of cornstarch and a dash of sesame oil. I let it marinate for at least 10 minutes so it can soak up all the flavor.

Step 2:

While the beef is marinating I blanch the broccoli florets for just about 2 minutes in boiling water and then I plunge them into ice water. This keeps them crisp and vibrant when added to the stir-fry.

Step 3:

Next I mix up my sauce in a small bowl combining soy sauce oyster sauce brown sugar and a little water. I stir it until the sugar dissolves and set it aside.

Step 4:

I heat a bit of oil in my wok over high heat and once it’s hot I add the marinated beef in a single layer. I sear it without stirring for a few seconds then I stir-fry it until browned and mostly cooked through. I remove it from the pan and set it aside.

Step 5:

In the same wok I add a little more oil along with the minced garlic and ginger. I let them sizzle for just 20 seconds to release their fragrance then I toss in the blanched broccoli.

Step 6:

I return the beef to the wok pour in the sauce and toss everything together until it’s evenly coated. I let the sauce bubble for a minute until it thickens and clings beautifully to the meat and broccoli.

Step 7:

I like to finish it off with a drizzle of sesame oil and a sprinkle of sesame seeds or green onions before serving hot.

Tips

I always slice the beef while it’s slightly frozen so I can get those paper-thin strips effortlessly.

Don’t skip blanching the broccoli because it keeps the color bright and texture just right.

If I’m short on time I’ll steam the broccoli in the microwave and it works perfectly.

You can swap sirloin for flank or skirt steak as long as it’s sliced thin and cooked quickly.

Ways to Serve

I usually serve this dish over hot white rice or brown rice.

It also pairs beautifully with fried rice or lo mein noodles for a fuller meal.

For a low-carb version I like to use cauliflower rice or steamed zucchini noodles.

Frequently Asked Questions

Can I use frozen broccoli in Chinese Beef and Broccoli?

Yes you can but I recommend thawing and drying it first to avoid excess moisture in the stir-fry.

What cut of beef is best for Chinese Beef and Broccoli?

Sirloin flank or skirt steak are great choices because they’re tender and quick to cook.

How do I make Chinese Beef and Broccoli gluten-free?

Simply use tamari instead of soy sauce and a gluten-free oyster sauce substitute.

Can I meal prep Chinese Beef and Broccoli?

Yes it stores well in the fridge for up to 4 days and reheats beautifully in a pan or microwave.

See You in the Kitchen

I hope you try this Chinese beef and broccoli recipe because it’s so easy and packed with flavor and I’d love to hear how it turns out for you. Don’t forget to save it for your next quick dinner idea and share it with someone who loves a good stir-fry as much as we do!

Happy Cooking!